Nachos for dessert? Yes! Bake cinnamon tortilla chips until crispy, then top with berries and low-fat cream topping. This easy recipe is suitable for diabetic food plans.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. In a small bowl, stir together sour cream, dessert topping, vanilla, and 1/8 teaspoon cinnamon. Cover and chill while preparing tortillas.

  • Lightly brush both sides of each tortilla with melted butter. In a small bowl, stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortillas. Cut each tortilla into 8 wedges; arrange on two ungreased baking sheets. Bake for 8 to 10 minutes or until crisp. Cool completely.

  • To serve, divide tortilla wedges among six dessert plates. Top with raspberries and/or blackberries and sour cream mixture. Sprinkle with almonds and grated chocolate.


Tip: To toast whole nuts or large pieces, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

1 serving
196 calories; protein 4.8g; carbohydrates 28.5g; dietary fiber 4.2g; sugars 9g; fat 6.6g; saturated fat 2.9g; cholesterol 7.6mg; vitamin a iu 346.7IU; vitamin c 15.6mg; folate 16.2mcg; calcium 114.2mg; iron 1.1mg; magnesium 20.3mg; potassium 123.2mg; sodium 188.9mg.

1/2 fruit, 1 1/2 other carb, 1 1/2 fat